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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe comes from Chennai, Tamil Nadu, India, once called Madras during the days of the British Empire. Any surplus paste can be stored in the freezer. Ingredients:
8 tablespoons coriander seeds |
4 tablespoons cumin seeds |
1 tablespoon black peppercorns |
1 tablespoon black mustard seeds |
11 tablespoons ground turmeric |
4 tablespoons chili powder |
1 tablespoon salt |
8 garlic cloves, crushed |
3 inches piece fresh gingerroot, peeled and shredded |
4 tablespoons cider vinegar |
3/4 cup sunflower oil |
Directions:
1. Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
2. Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
3. Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
4. Stir in the garlic, ginger and enough of the vinegar to make a paste.
5. Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
6. Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.
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